Rehydrate the koya tofu in hot water. Rehydrate the noodles also by soaking them in boiling water for 1 minute. Cut both into easy to eat pieces. Shred the mushrooms into easy to eat pieces.
Stir fry the mushrooms, then add the mentsuyu by pouring it in down the sides of the pan. When it all starts to smell aromatic, add water and sake.
Add the noodles, carrot and koya dofu. Simmer until theres very little liquid left in the pan, then drizzle in the sesame oil. Add ra-yu to taste.
Mix in some chopped green onions and transfer to a serving plate. Sprinkle with more green onion on top.
Story Behind this Recipe
I make low calorie meals for my overweight husband!
This tastes better if you include several types of mushrooms. Include wood ear mushrooms for their nice texture. (I used button mushrooms, shimeji and shiitake mushrooms this time.) I used cellophane noodles this time, but you can use Chinese mung bean noodles instead, which have a different flavor and texture.